These Marshmallow Fluff Cookies are the ultimate combination of spicy pumpkin and sweet chewy marshmallow! It feels almost like a cookie version of a pumpkin pie with the marshmallow almost mimicking whipped cream. It's a soft and chewy cookie made better with a crispy graham cracker crust and gooey marshmallow on the top!
I am all about pumpkin cookies in the fall! The pumpkin just adds such a soft, chewiness to every cookie! It also ends up being a great egg replacement in baking so you can make these for your vegan friends this holiday season!
If you need some other pumpkin cookie recipes, you should definitely try my Pumpkin Coffee Cake Cookies! They're even more delicious than they sound.!
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Why You'll Love This Recipe
These Marshmallow Fluff Cookies are perfect for a rich and indulgent dessert that feels like pumpkin pie, but done in thirty minutes!
Marshmallow Fluff
I love having marshmallow fluff in my pantry! It's a great ingredient to have on hand to add to desserts for a touch more sweetness and a hint of nostalgia! I love to add it to brownies, frostings, cakes, you name it!
While marshmallow fluff and marshmallows are obvisiouly pretty similar, I wouldn't necessarily say they're always the best interchangable ingredient! For example, I wouldn't recommend using marshmallow fluff for rice krispies. You could add in it, but I think it would really need the marshmallow to help everything stick together!
This recipe is kind of the same! If you wanted to use marshmallows, you would need to wrap the cookie dough completely around the marshmallow, otherwise it could burn while baking before the cookie is done!
All of this to say, if you're going to use marshmallows instead of marshmallow fluff, be sure to read the recipe carefully to see if you need to make any adjustments!
Pumpkin Puree
Tis the season to stock your pantry with pumpkin puree! I love having pumpkin puree in the pantry for literally any reason in the fall and winter! It's just a classic pantry staple. Be sure you're buying pumpkin puree and not pumpkin pie mix! Two totally different things!
Some recipes might require you to squeeze out the extra moisture of the pumpkin puree, especially if you're using organic pumpkin puree! There can be extra moisture that can throw off your recipe, so make sure you're paying attention to what recipes need that! No worries with this recipe though! We want all that delicious pumpkin-y goodness in these cookies!
Ingredients
- Flour
- Baking Powder
- Salt
- Butter
- Pumpkin Puree
- Brown Sugar
- Sugar
- Vanilla
- Pumpkin Pie Spice
- Marshmallow Fluff
- Graham Crackers
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: In a bowl, mix together butter, brown sugar, and sugar.
- Step 2: Then add in pumpkin and vanilla.
- Step 3: Mix in dry ingredients.
- Step 4: Roll Cookie dough in graham cracker crumbs.
- Step 5: Press an indent in the cookie dough.
- Step 6: Add in marshmallow fluff, then bake!
Hint: When you're making indents in the cookie dough, you can get your tablespoon slightly wet to help prevent it from sticking to the cookie dough!
Variations and Substitutions
These Marshmallow Fluff Pumpkin Cookies are soft and chewy and perfect for a fall time treat! Here are a few other ways to spice these up!
- Chai Spice - add some cinnamon, nutmeg, cloves, cardamom and allspice to create a chai spice for these cookies!
- Pecans - add some chopped pecans for a little extra crunch!
- Chocolate Chips - add some chocolate chips for a chocolate swirls throughout the cookies!
If you like pumpkin and chocolate together, try out these Pumpkin Dark Chocolate Cookies!
Equipment
Baking Sheet - Baking sheets are probably the most used item in my kitchen! I use them for everything from sheet pan dinners, to cookies, to placing under pie dishes. They're the ultimate workhorse and I recommend everyone have a set of three!
Cookie Scoop - To help get even sized cookies that bake up at the same time, I recommend using a cookie scoop! This just helps everything remain a little bit more uniform!
Parchment Paper - For a quick and easy clean up, I recommend using parchment paper! This prevents the cookie from sticking to the baking sheet and makes clean up a breeze!
Top tip
Feel free to add a large dollop of marshmallow fluff on the cookies! Marshmallow fluff is one of those things you can measure with your heart!
Storage
- Room Temperature - store in an airtight container for about 4-5 days!
- Freezer - scoop dollops of cookie dough onto a baking sheet before adding graham cracker crumbs or marshmallow fluff. Then freeze. When ready to bake, thaw in the refrigerator and follow recipe directions starting at step 6!
FAQ
Yes! If you use marshmallows, I would recommend wrapping the cookie dough completely around the marshmallow so it doesn't burn while baking!
Sure thing! I like to add the graham crackers to get a little extra crunch, but you could definitely leave them off!
Cheers!
-Holly Michelle
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Marshmallow Fluff Cookies with Graham Cracker Crust
Equipment
- 2 oz Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 1 ¾ cups Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 stick Butter
- ⅓ cup Pumpkin Puree
- ¾ cup Brown Sugar packed
- ¼ cup Sugar
- 2 teaspoons Vanilla
- 1 teaspoon Pumpkin Pie Spice
- ½ cup Marshmallow Fluff
- 5 Graham Crackers crushed
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter with sugar and brown sugar.
- Then add in pumpkin puree and vanilla.
- To the butter mixture, add flour, baking powder, and pumpkin pie spice. Stir together.
- In a plastic bag, add graham crackers. Using a rolling pin, or other object, crush the graham crackers into small crumbs. Pour into a bowl.
- Take a medium cookie scoop and scoop out dollops of cookie dough. Gently press the bottom of the cookies into the graham cracker crumbs. Then place on a parchment-lined baking sheet.
- Use the back of a spoon to make an indent in the cookie dough and top with marshmallow fluff.
- Bake for about 15 minutes.
- Serve and enjoy!
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